I got one of those for Christmas.
USDA prime meats are now at our local SAMs club.
I did fillet mignons for Christmas dinner. Mom did the veggies. Freaking incredible.
Started them out on my Primo smoker up to about 100° internal temp.
Them Sous Vide to 134°.
I seared them in a 500° black iron skillet. 15 seconds per all 6 sides. Then a little more on the main flat sides.
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